Fantastic Sweet Potato Stacks

1 ½-2 lbs. small sweet potatoes, peeled and thinly sliced
1 T. chopped fresh thyme, divided
1 c. freshly shredded mozzarella cheese, divided
2/3 c. heavy cream
1 T. garlic, finely chopped
Salt, black pepper
Fresh thyme, garnish
Paprika, garnish

1. Preheat oven 375.
2. Layer half of sweet potatoes on lightly greased 12-c. muffin pan.
3. Sprinkle with 1 ½ t. thyme and ½ c. cheese.
4. Top with remaining sweet potatoes. Potatoes will come slightly above the rim of each cup.
5. Bake, covered with foil for 30 minutes.
6. Uncover and sprinkle with remaining ½ c. cheese.
7. Bake 5-8 minutes or until cheese is melted and slightly golden.
8. Let stand 5 minutes.
9. Run a sharp knife around rim of each cup, lift the stack using a spoon or thin spatula.
10. Transfer to serving tray. Garnish with fresh thyme and paprika.
*****You can change up the cheeses. Gruyere is a good choice.